Good is generally more alike than bad in the information ecology: Investigating the case of (the ABC model of) group stereotypes

On most if not all evaluatively relevant dimensions such as the temperature level, taste intensity, and nutritional value of a meal, one range of adequate, positive states is framed by two ranges of inadequate, negative states, namely too much and too little. This distribution of positive and negative states in the information ecology results in a higher similarity of positive objects, people, and events to other positive stimuli as compared to the similarity of negative stimuli to other negative stimuli. In other words, there are fewer ways in which an object, a person, or an event can be positive as compared to negative. Oftentimes, there is only one way in which a stimulus can be positive (e.g., a good meal has to have an adequate temperature level, taste intensity, and nutritional value). In contrast, there are many different ways in which a stimulus can be negative (e.g., a bad meal can be too hot or too cold, too spicy or too bland, or too fat or too lean). This higher similarity of positive as compared to negative stimuli is important, as similarity greatly impacts speed and accuracy on virtually all levels of information processing, including attention, classification, categorization, judgment and decision making, and recognition and recall memory. Thus, if the difference in similarity between positive and negative stimuli is a general phenomenon, it predicts and may explain a variety of valence asymmetries in cognitive processing (e.g., positive as compared to negative stimuli are processed faster but less accurately). In my dissertation, I show that the similarity asymmetry is indeed a general phenomenon that is observed in thousands of words and pictures. Further, I show that the similarity asymmetry applies to social groups. Groups stereotyped as average on the two dimensions agency / socio-economic success (A) and conservative-progressive beliefs (B) are stereotyped as positive or high on communion (C), while groups stereotyped as extreme on A and B (e.g., managers, homeless people, punks, and religious people) are stereotyped as negative or low on C. As average groups are more similar to one another than extreme groups, according to this ABC model of group stereotypes, positive groups are mentally represented as more similar to one another than negative groups. Finally, I discuss implications of the ABC model of group stereotypes, pointing to avenues for future research on how stereotype content shapes social perception, cognition, and behavior.

What does VET bring to higher education that is distinctive?

Australian higher education is in a state of flux. One sign of this flux is the entry of new providers, including those with a track record in VET. Are these providers offering similar qualifications to universities or do they bring something new and distinctive? This paper draws on Pierre Bourdieu’s theory of distinction to argue that the entry of qualifications by new providers trouble some of the boundaries between the VET and higher education fields. VET provider degrees emerge as a new point of distinction in the higher education field, offering benefits that resonate with changes in the market for degrees. VET provider degrees potentially alter the structure of the higher education field, disturbing the established order and changing the rules of the game. Basil Bernstein’s concept of ‘message systems’ is drawn on to nuance the theory of distinction in the context of the Australian tertiary landscape. Attention is thus drawn to messages associated with teaching, curriculum and assessment in VET providers that help us to examine the action of these providers in reconfiguring distinction. The analysis presented here hints at a redefinition of what makes a degree distinctive.

Reading and performing abjection: Staging Joyce, A professional reflection

As one who has mounted theatrical Bloomsdays since 1994,' I well understand that the issue of Joyces radicalism on the subject of the body is a recurring crux for dramaturg, director and actors, not so much on moral grounds, as on the grounds of playability and sometimes taste. It is one thing to read with a startled chuckle a febrile passage which transgresses norms, or to enjoy hyperbole in context, but embodied enactment is an entirely different matter, because the limits of what Joyce was prepared to essay in fiction are so extreme, so strangely and transgressively unfamiliar, despite the passing of close to a century since publication. It is the difference between reading in private and reading a staged and necessarily embodied and visual event that is the focus of this article. What performing Joyces bodies has revealed to me is his particular, unsentimental and secular take on bodies as both comic and sublime, even sacred - concepts that are rarely yoked together. Resisting the impulse to sanitise Joyce and censor him takes one into the territory of outrageous, often non-naturalistic, comedy, but also into a paradoxical notion of the body as sacred, and the gendered body as potentially subversive, via the by-ways of theatricality, censorship and taste.

Emerging technologies for recovery of value-added components from olive leaves and their applications in food/feed industries

Olive leaves are the most abundant agricultural waste source rich in polyphenolics. Due to the numerous health benefits associated with these compounds, the interest in recovering polyphenols from olive leaves has increased in the scientific community over the last decade. Recent studies have focused on improved extraction techniques and processing methods that are most suited for agro-biological industries involved in the development of nutraceutical and functional products. The major problems in olive leaves processing include bitter taste and the low stability of various phenolic compounds. Oleuropein and hydroxytyrosol are the most important phenolic compounds extracted from olive leaves. The present review highlights the importance of olive leaves, their composition, preparation methods, major phenolic compounds, and commercial applications. This review article focuses on integrating studies on olive leaf extract (OLE) pertinent to nutrition, health, and beauty. The different board categories of delivery systems available for the encapsulation of OLE are given. These novel delivery systems could improve fortification, supplementation, and dietary diversification in food and pharmaceutical products.

Conceptos y prácticas de la actividad física que se reproducen en las clases sociales: aproximación desde el enfoque determinantes/ determinación social de la salud

El concepto de actividad física es concebido de diferentes formas. Mostrando que existen varios factores que afectan de manera directa e indirecta la percepción que los sujetos construyen entorno a él, generando así una aproximación a diferentes definiciones de la actividad física desde varias perspectivas y dimensiones, donde predomina una noción netamente biológica. Este estudio pretende analizar, como desde las clases sociales se concibe la actividad física en sus conceptos y prácticas considerando los modelos de determinantes y determinación social para la salud. Con fin de comprender como los autores de la literatura científica conciben la actividad física y la relación con las clases sociales, desde una perspectiva teórica de los determinantes sociales de la salud y la teoría de la determinación social, se realizó una revisión documental y análisis de contenido de los conceptos y prácticas de la actividad física que se han considerado en los últimos 10 años. Para ello se seleccionaron las bases de datos PubMed y BVS (Biblioteca Virtual de Salud) por sus énfasis en publicaciones de salud mundialmente. Mostrando que la actividad física es concebida dominantemente desde una perspectiva biológica que ejerce una mirada reduccionista. Las relaciones entre actividad física y las clases sociales están claramente establecidas, sin embargo, estas relaciones pueden discrepar teniendo en cuenta el concepto de clase social, el contexto y la orientación de los autores y las poblaciones objetos de estudio. Obteniendo como resultado que los estudios documentados, revisados y analizados muestran una clara tendencia al modelo de determinantes; no obstante, algunos estudios en sus análisis se orientan hacia el modelo de determinación social. En cuanto al concepto de clases sociales los autores consideran una combinación de factores culturales y económicos sin atreverse a adoptar un concepto específico.

Biografía de una Champeta. Producción, Difusión y Distribución de la Música de Picó, en Barranquilla Caribe de Colombia

Desde los años 80’s, en los barrios populares de Cartagena y Barranquilla se ha venido desarrollando un fenómeno musical denominado champeta. Este tipo de música es descendiente de bailes populares conocidos en la tradición regional como casetas o verbenas, en los cuales el eje central son grandes amplificadores de sonido denominados picós y datan aproximadamente del decenio de 1950 del siglo XX . El presente trabajo se inscribe en los estudios sociales de la música en los que se analiza los procesos de creación, difusión y distribución por los que atraviesa una canción de champeta en la ciudad de Barranquilla, Caribe de Colombia. Teniendo en cuenta que dichos procesos responden a una lógica de circulación musical alternativa enmarcada en un contexto en el que la música champeta es marginada y estigmatizada por las élites costeñas y nacionales a través de varios mecanismos discursivos, legales y mediáticos, generando unas formas de circulación musical propias que colindan entre lo informal/ilegal.

Estudo e análise técnica e interpretativa do papel principal de tenor nas óperas Lucia di Lammermoor (Edgardo) e L' Elisir d' Amore (Nemorino) de Gaetano Donizetti

Nesta dissertação pretendemos analisar a interpretação do papel do tenor nas óperas Lucia di Lammermoor e L´Elisir d´Amore de Gaetano Donizetti, estudando os principais fatores que influenciaram a interpretação do papel do tenor e como esta mudou ao longo dos anos, por comparação de gravações destas óperas com 50 anos de intervalo entre si. O período do bel canto está associado à linha de canto ornamentada para exprimir emoções, o que, em conjunto com outros aspetos, fez com que a voz de tenor passasse a ter uma emissão distinta, especialmente no registo agudo. O contexto histórico e musical desta época, bem como os desenvolvimentos técnicos que se verificaram, influenciaram a forma de cantar e introduziram o tenor como papel principal nas óperas, com todos os desafios de cantar na zona de passagem, de domínio da respiração e de respeito pelas diversas formas de expressão musical que os compositores do período do bel canto usavam como veículos de interpretação e expressão dos sentimentos. A escolha destas duas óperas de Donizetti assenta num gosto pessoal e no meu interesse em estudar os contrastes dos personagens Edgardo e Nemorino, que são apresentados nesta dissertação sob o ponto de vista interpretativo, analisando a problemática de cada papel e a forma como o percurso tonal destas obras influencia as performances dos intérpretes; Abstract: STUDY AND ANALYSIS TECHNICAL-INTERPRETATION OF THE LEADING ROLE OF THE TENOR IN THE OPERAS LUCIA DI LAMMERMOOR (EDGARDO) AND L´ELISIR D´AMORE (NEMORINO) OF GAETANO DONIZETTI In this dissertation we analyze the interpretation of the tenor role in the operas Lucia di Lammermoor and L´Elisir d´Amore by Gaetano Donizetti, studying the major factors that influenced the tenor role interpretation and how it developed along the years, by comparing two recordings of these operas recorded 50 years apart from each other. The period of the bel canto is associated with the vocal ornamentation to express emotions which, as a consequence and together with other aspects, required technical changes to the tenor voice, in particular the high register. The historic and musical context of this time, as well as the technical developments that happened then, influenced the way of singing and introduced the tenor as the main role in operas, with all the challenges to sing in the passagio, to master the breathing process and to use all the forms of musical expression that the bel canto composers used as vehicles to interpret and express feelings. The choice of these two operas by Donizetti is based on personal taste and also on the interpretative contrasts between the roles of Edgardo and Nemorino, studied in this dissertation in terms of their interpretation, their problematic and how the harmony of these operas influences the interpretation of the singers.

ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA

Cabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way.

Selection of mango rosa genotypes in a breeding population using the multivariate-biplot method.

Mango (Mangifera indica L.) trees stand out among the main fruit trees cultivated in Brazil. The mango rosa fruit is a very popular local variety (landrace), especially because of their superior technological characteristics such as high contents of Vitamin C and soluble solids (SS), as well as attractive taste and color. The objective of this study was to select a breeding population of mango rosa (polyclonal variety; ≥5 individuals) that can simultaneously meet the fresh and processed fruit Vmarkets, using the multivariate method of principal components and the biplot graphic.

Intensity of bitterness of processed Yerba Mate leaves originated in two contrasted light environments.

The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves) of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture). The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale.